Raw Beetroot and Sprouted Chickpea Hummus Dip February 01 2017

Ingredients

  • 1/2 cup sprouted chickpeas
  • 1 medium beetroot, peeled and cut into small chunks 75g
  • ¼ teaspoon garlic powder
  • 1/2 teaspoon mixed dried herbs- rosemary, thyme, and oregano
  • 1/2 teaspoon ground cumin
  • Juice of ½ lemon
  • 2 tablespoon tahini
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoon water

Method:

  1. Blend the sprouted chickpeas, beetroot and mix dried herbs together in a high speed blender, to finely chop.
  2. Add the lemon juice, garlic powder, cumin, tahini and oil and blend to a smooth consistency.
  3. Add water if it is too thick or to reach the dip consistency you prefer. Add salt and pepper, season to taste!

Notes: 

Serve the beetroot & chickpea hummus with Sydney Sprouts Toasted Rice Crackers as part of a dip or antipasto platter.

Try the dip also with a selection of vegetables, carrot, cucumber & celery sticks with a melody of colourful cherry tomatoes.

Use any left overs as a spread on your lunch wraps.